Wednesday, March 2, 2011

Blueberry Goat Cheese Muffins

These muffins are the result of another cafe copycat.  Yes, I like to frequent as many (non-Starbucks) coffee shop/cafes in Nashville as I can, in case you haven’t noticed!  Back in the fall, I met my good friend Tony at a local Nashville favorite, Fido, to sip coffee & catch up.  As we were in line to order, my original plan was to just get my favorite drink (Milkbone latte, nonfat, no whip, made as a cappuccino instead, and yes I am that difficult).  But in the pastry case a certain muffin flavor caught my eye.  Nestled between the typical banana nut muffin, bran muffin, and chocolate muffin was a blueberry goat cheese muffin.  My curiosity was instantly piqued, and I knew I had to get it.  I was sure it would be good, as every cake/muffin/cookie/etc I’ve had from Fido in my numerous visits has been delicious, not to mention their made-to-order menu is pretty amazingly delicious too!  Not long after my first bite I knew instantly I would be baking a version of these in my own kitchen.  These were so good, I kept stopping what I was saying in conversation with Tony, to proclaim, “This is really good!  Really really good!”

Now, I don’t want anyone wary of goat cheese to run from this recipe.  The goat cheese flavor is only a mere essence.  Honestly, if you weren’t told it was in there, you wouldn’t know.  Besides, how often is sour cream used in baked goods?  No one ever says anything baked with sour cream tastes like sour cream.  The goat cheese is mainly used to moisten the muffin.  If you know to look for the goat cheese, depending on how advanced your palate is, you could probably sense it.  I’m really glad I finally got around to making the copycat version of the muffin I had at Fido.  These were delicious!!

One last Nashville plug before the recipe, as you know I love local establishments and local products.  So, when recreating the muffin I ate at Fido, my only choice for the goat cheese was a local company I already adore, Noble Springs.  I’ve been turned onto their cheeses for a couple years now, and I’ve already raved about them in my Goat Cheese Stuffed Fig post in 2009.  Every cheese I’ve bought from Noble Springs has been exceptionally delicious, and Dustin or whomever happens to be selling at the market, is always super nice, and excited about their cheeses.


Blueberry Goat Cheese Muffins

from Coconut & Lime

Yield: Approx 20 muffins


2 cups flour (I always use 1/2 all purpose and 1/2 white whole wheat)
2 cups blueberries
3/4 cup sugar
1/2 cup soft goat cheese, at room temperature
1/2 cup blueberry puree
1/4 cup butter, melted and cooled
1 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg, at room temperature
optional: demerara sugar


Preheat oven to 400. Grease or line 12 wells in a muffin tin. In a large bowl, whisk together flour, 3/4 cup sugar, baking powder, baking soda and salt. Set aside. In a large bowl, mix together butter, goat cheese, puree, egg and vanilla until blended. Add the dry ingredients. Mix the batter thoroughly (batter will be very thick) then fold in blueberries. Fill each well about 3/4 of the way and sprinkle with demerara sugar if using. Bake 15-20 minutes or until toothpick comes out clean or with just a few dry crumbs. Remove to rack and let cool at least 2 minutes before serving.

Nutritional Info per muffin (if yield is 20 muffins) Calories: 122; Fat: 4g; Sodium: 172mg; Carbohydrates: 19.4g; Dietary Fiber: 1.4g; Sugar: 9.5g; Protein: 3g

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15 Responses to “Blueberry Goat Cheese Muffins”

  1. 1
    Leah — March 2, 2011 @ 9:29 am

    Genius! Would have never thought to add goat cheese to a muffin. I bet it tastes awesome. Bookmarking this!

  2. 2
    Lauren — March 2, 2011 @ 5:30 pm

    These sound delicious! I have a huge sweet tooth, but my goat-cheese loving boyfriend does not… this recipe will be perfect for us both. I’m making them after my next grocery trip!

  3. 3
    Kelsey — March 3, 2011 @ 9:09 am

    What an awesome combo, Erin! I know a couple of people who might enjoy these 🙂

  4. 4
    Jessica — March 3, 2011 @ 10:32 am

    These sound great! Since you said the goat cheese is not a strong flavor…what do you think if I sub strawberries for blueberries…and applesauce for blueberry puree? Because I want muffins and that is what I have on hand!

    • Erin replied: — March 3rd, 2011 @ 1:48 pm

      Ummm… I’m sure they’d still turn out great, maybe just slightly different in taste!

  5. 5
    Toni — March 4, 2011 @ 1:37 pm

    I stumbled upon your site today and am pleased to have found it! I live in Franklin, TN and although I don’t call myself a “foodie”, I adore the art that is food. I have put your site in my favorites and look forward to following you in the future. Thanks for the creativity!

    P.S. I haven’t been to Fido since the late 90’s…perhaps it’s time to take a trip to the village!


  6. 6
    Vivek — March 5, 2011 @ 1:51 am

    I LOVE noble springs goat cheese. Never thought of goat cheese acting like sour cream in a recipe, but I think you’re right. Will have to bookmark these!

  7. 7
    Fashion Rehab — March 7, 2011 @ 7:05 pm

    It looks so yummy, but the only thing is that I’m not much of a fan of blueberries 🙁

    Fashion Rehab

    • Erin replied: — March 7th, 2011 @ 7:47 pm

      Do you like raspberries? That might be a good substitute.

  8. 8
    Lori — March 7, 2011 @ 8:53 pm

    Holy wow–I pulled up my Google reader, saw the title of this post, and kind of freaked out. I LOVE muffins. I ADORE goat cheese. And blueberries are one of my FAVORITE fruits.
    Can’t wait to try these!

  9. 9

    BRILLIANT! Oh Erin these look amazing!

  10. 10
    laura — March 9, 2011 @ 8:06 am

    wow these are so unusual and look fab!

  11. 11
    Heather @Gluten-Free Cat — March 20, 2011 @ 11:08 am

    I just HAD to find this recipe after hearing your description of it in the van. I can definitely adapt it to make it gluten-free. It was great to meet you, and I’m glad to have found your blog!

  12. 12
    April — March 23, 2011 @ 1:01 pm

    I tried these muffins after your blog popped up when I googled goat cheese and blueberries. I have a couple of comments about this recipe. First, the batter is really, really thick. It took a lot of arm power to mix in all of the dry ingredients. Second, my muffins turned out blue/green due to the blueberry puree mixed into the batter. Did I do something wrong? Also, I did not realize until the end of the recipe (under nutritional info) that this recipe is supposed to make 20 muffins. I crammed in my batter into 12 muffins, which turned out huge and a little undercooked. I ended up cooking them at 400 for 20 mins than again at 375 convection for an additional 5 min.

    That being said, I like the creamy taste of these muffins and the fact that they are somewhat healthy (5 weight watchers points plus per muffin if you make the recipe into 12 huge muffins). Thank you for posting this recipe!

  13. 13
    Emily H — July 7, 2012 @ 7:39 am

    Holy muffins! These were amazing!

    I made several modifications to this recipe based on comments and what I had on hand – I used coconut oil for the butter, herbed goat cheese, and 1/2 cup of cooked down rhubarb compote (I had made rhubarb syrup earlier in the day, and was looking for a way to use up the by-product)in place of the blueberry puree. I also added a single-serving cup of blueberry greek yogurt and a few tablespoons of said rhubarb syrup for yuks, and a tablespoon of flaxseed meal. I had a combination of blueberries and blackberries which I folded in.

    The result was 14 big, golden muffins with a beautifully moist but fully-baked interior. Wonderful way to use up some kitchen ingredients.

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